Source: MRS 2020
MRS: 1228 — Fruit (1200s)

Kiwifruit Wedges (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: 3 halves
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Kiwi Fruit, Fresh, Whole, #4208
150  each
DIRECTIONS

1.

Rinse kiwifruit under cool running water. Drain.

2.

Slice kiwifruits in half.

3.

Portion 3 halves in individual serving dishes or place in serving line pans, cover, and store in refrigerator until time for service.  Each portion provides ½ cup of fruit.

CCP:  Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Production Notes

For service, kiwifruits can be peeled.

Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

Serving Notes

An optional service is to serve with spoon and children can scoop out fruit.

Nutrients Per Serving
Calories
70
Carbohydrates
16.71 g
Dietary Fiber
3.42 g
Protein
1.30 g
Sodium
3.00 mg
Total Fat
0.59 g
Sat. Fat
0.03 g
Trans Fat
0.00 g